Cranberry Brown Rice with Veggies

Prep Time 25 minutes
Cook Time 1 hour
Level Easy
servings 48
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  • 3 T vegetable oil
  • 1 quart minced yellow onion
  • 1 quart diced carrots
  • 3 cups minced green bell pepper
  • 1 ¾ quart (3 lb.) rinsed brown rice, drained
  • 3 cups cup dried sweetened cranberries
  • 1 gallon low-fat, reduced-sodium chicken broth, heated
  • 1 ¼ cups reduced sodium soy sauce
  • 3 cups frozen peas, thawed
  • 2 cups minced scallions
Directions
  1. Heat oil in a large rondo over medium-high heat; add onions, carrots and peppers and sauté until tender, about 5-6 minutes.
  2. Stir in rice and cranberries and heat through, about 1 minute, stirring often.
  3. Pour in stock and soy sauce and bring to a boil. Reduce heat to very low, cover the pot tightly and cook for 45-60 minutes or until rice is tender and all liquid is absorbed.
  4. Remove pot from heat and let rest at least 15 minutes before serving.
  5. Just before serving, gently stir in peas and scallions and keep warm.
  6. To Serve: Scoop/spoodle 2/3 cup rice per serving. Serve with grilled vegetables, grilled chicken, or roasted meats, if desired.
Source
  1. School Nutrition Toolkit
  • 3 T vegetable oil
  • 1 quart minced yellow onion
  • 1 quart diced carrots
  • 3 cups minced green bell pepper
  • 1 ¾ quart (3 lb.) rinsed brown rice, drained
  • 3 cups cup dried sweetened cranberries
  • 1 gallon low-fat, reduced-sodium chicken broth, heated
  • 1 ¼ cups reduced sodium soy sauce
  • 3 cups frozen peas, thawed
  • 2 cups minced scallions
Directions
  1. Heat oil in a large rondo over medium-high heat; add onions, carrots and peppers and sauté until tender, about 5-6 minutes.
  2. Stir in rice and cranberries and heat through, about 1 minute, stirring often.
  3. Pour in stock and soy sauce and bring to a boil. Reduce heat to very low, cover the pot tightly and cook for 45-60 minutes or until rice is tender and all liquid is absorbed.
  4. Remove pot from heat and let rest at least 15 minutes before serving.
  5. Just before serving, gently stir in peas and scallions and keep warm.
  6. To Serve: Scoop/spoodle 2/3 cup rice per serving. Serve with grilled vegetables, grilled chicken, or roasted meats, if desired.
Source
  1. School Nutrition Toolkit